Strawberry State Fair Cream Puffs
Summer is in full swing here in Wisconsin. Like many families, ours is immersed in the season’s rituals — summer camp, baseball, gardening, and if we’re lucky, a short road trip or a brief getaway with the people we love.
This morning two very tired and sun-kissed cub scouts returned from several days of camping. We welcomed them home with a plate of these cream puffs and later gathered to watch The Phantom of the Opera. In between, there was golf, a relaxed family brunch, and a quick visit with a dear friend.
These cream puffs were the perfect complement to the day — and really, they would enhance almost any occasion. Whether it was the joy of having Joe and Isaiah home, the unhurried Saturday, or the cream puffs themselves, the day felt wonderful. Any one of those things would lift the spirits; together they made the day feel like a small slice of the dream.
 |
 |
Other delicious fruity desserts
- Strawberry Mascarpone Mousse
- Raspberry Custard Pie & Homemade Pie Crust Recipe
- Blooming Peach and Blueberry Tart
Strawberry State Fair Cream Puffs
Ingredients
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 1 tablespoon milk
- 1 egg yolk, beaten
- 2 cups heavy cream
- 3/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 quart fresh strawberries
Instructions
- Preheat oven to 400°F. In a large saucepan over medium heat, bring water, butter, and salt to a boil. Add the flour all at once and stir until the mixture forms a smooth ball. Remove from heat and let cool for 5 minutes.
- Add the eggs one at a time, beating after each addition until the dough is smooth and glossy. Prepare a cookie sheet with nonstick coating or parchment. Drop the dough by quarter-cup portions onto the sheet. Combine milk and beaten egg yolk and brush over each puff.
- Bake for 35 to 40 minutes, until the puffs are golden brown. When they come out of the oven, cut a small slit in each to release steam and transfer to a wire rack to cool.
- Chop a handful of strawberries finely. In a large bowl, beat the heavy cream until it begins to thicken. Add confectioners’ sugar, vanilla, and the chopped strawberries and beat until the cream is almost stiff.
- Split the puffs and discard the soft centers. Fill each with the strawberry cream, garnish with additional strawberries, and dust lightly with confectioners’ sugar. This recipe yields about 10–12 cream puffs.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.